Where Does Mold on Forgotten Bread Come From?

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SUMMARY

The discussion centers on the appearance of mold on forgotten bread, specifically identifying it as fungi, likely Aspergillus or Trichoderma. Mold spores present in the air contaminate the bread upon opening the bag, thriving in the moist, nutrient-rich environment. The green color of the mold results from secondary metabolites and enzymes interacting with the environment. Mold can continue to grow for weeks until the bread is fully consumed.

PREREQUISITES
  • Understanding of fungal biology, specifically mold types like Aspergillus and Trichoderma.
  • Knowledge of microbial contamination and food safety practices.
  • Familiarity with the conditions that promote mold growth, including moisture and nutrients.
  • Basic chemistry related to metabolic processes and environmental interactions.
NEXT STEPS
  • Research the life cycle and characteristics of Aspergillus and Trichoderma molds.
  • Study food safety guidelines to prevent mold contamination in stored food.
  • Explore the role of environmental factors in mold growth and spoilage.
  • Learn about the chemical processes involved in mold metabolism and its effects on food.
USEFUL FOR

This discussion is beneficial for food safety professionals, microbiologists, and anyone interested in understanding mold growth and its implications for food storage and safety.

Tachyon son
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Five minutes ago I opened a bag of sandwich bread that someone of my family had forgotten (I suposse months ago) in my kitchen.
The bread was completely green. So green it seemed some kind of fake bread.

As far as I know, life has appeared there as form of bacterias.

How is possible for that bacteria to appear without any other "interaction"?
Where does the energy needed to perform this "birth" come from?
How long can that bacterias (in that bread) live?
Maybe stupid but, why green? :confused:

Thanks to all replys. :biggrin:
 
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It is not a bacteria that contaminated your bread. It is a fungi, and it mighty be a Aspergillus or Trichoderma. The mold in the form of a spore that are in the air usually comes into contact with the bread as soon as you open the bag. The green colour is produce by either secondary-metabolite, digestive enzyme, waste, cellular metabolite, antibiotics or the interaction of these chemicals with environment.

The growth of the mold is iniated by the moist and nutriment rich environment provided by the bread. The mold feeds on the bread until there is no more bread which can take many weeks.

Hopefully you did not the bag. Once the bag is open, the kitchen would be contaminated with mold spore and it could increase the risk of food contamination resuting in spoilage.
 
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